Colorful Carrot Hummus Grain Bowls
These grain bowls combine roasted carrots, creamy hummus, and grains for a vibrant and healthy meal.
Equipment
- 1 baking sheet lined with parchment paper
- 1 mixing bowl large
- 1 food processor
Ingredients
Main Ingredients
- 2 cups quinoa or brown rice cooked
- 4 large carrots peeled and chopped
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups fresh spinach or kale
- 1 cup hummus
- 1 can chickpeas drained and rinsed
Optional Toppings
- 1 avocado sliced
- 1/2 cup cherry tomatoes halved
- 1/4 cup feta cheese crumbled
- 1/4 cup olives sliced
Instructions
Preparation
- Preheat oven to 400°F. Toss chopped carrots with olive oil, salt, and black pepper. Spread in a single layer on a lined baking sheet. Roast for 20-25 minutes until tender and caramelized.
- Cook quinoa or brown rice according to package instructions. Once cooked, fluff with a fork and set aside.
- In a food processor, blend chickpeas, tahini, lemon juice, garlic, and olive oil until smooth. Add water gradually to reach desired consistency. Season with salt to taste.
Serving
- Divide the cooked grains among serving bowls. Add a generous spoonful of hummus to each, followed by spinach or kale. Top with roasted carrots and chickpeas.
- Enhance your bowls with sliced avocado, cherry tomatoes, feta cheese, and olives as desired.
Storage
- Transfer any leftovers to airtight containers and refrigerate for up to 3 days. Reheat in the microwave or enjoy cold.
Notes
Pro Tips: Use fresh ingredients for the best flavor. Roast carrots evenly for a caramelized texture. Ingredient Substitutions: Swap quinoa for rice or bulgur. Use kale instead of spinach. How to Serve: Serve warm or cold, according to preference. Storage & Freshness: Keep in airtight containers; consume within 3 days. Make-Ahead Tips: Prepare grains and roast carrots in advance for quick assembly.